6x Large White Sourdough Bread

 

Our White Sourdough Bread is certified organic and a favourite amongst our sourdough fans.

Known at the bakery as the Wild White, this loaf takes its name from the wild yeasts within the Sourdough with which the dough is raised, producing a flavour filled crust,  a moist and chewy centre, and an irresistible sourdough taste.

The White Sourdough Bread is made with our 60 year old Sourdough in a 72 hour process. Once the dough has been prepared to exacting standards, it is portioned and hand moulded and left for its final rise in a Birchwood Proving Basket before being gently placed on the sole of the oven. The oven is immediately steamed to help produce the distinctive crust.

If you love sourdough we can teach you to bake it take a look at Sourdough Nation.

We have recipes a plenty on our website, try the Spiced Chickpea Soup, perfect with a slice of our beautiful White Sourdough Bread.

Ingredients

Organic White Wheat Flour, Water, Organic Rye Flour, Sea Salt

Freezing

Frozen at -18°c, it will keep for 12 months

Thaw for 4–6 hours at an ambient temperature (or left overnight bagged in a refrigerator) We recommend that you bake off at 180° – 200°c for 5 minutes to enliven the crust.

Shelf Life

Will keep up to 5 days from delivery stored in a cool dry place.

Stories

  • I went to see a German baker who was baking in Tetbury at the time, called Herr Ferdinand, and he told me all about how he made his sourdough rye bread. He was retiring and wanted us to keep the culture going so he passed a portion of his starter ...

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  • Sourdough culture: as old as bread making itself. Over millennia, ferment friendly yeasts have developed to ensure good rising and great flavour. Our own journey starts in the 1970s, and the desire to find more authentic ways to make bread. We sta...

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  • What’s bread when it’s eaten alone? We know we’re really alive when our handmade bread is broken and shared with *people we love. – Tom Herbert *Companion: with bread (action), Latin Grandpa Herbert was given the sourdough culture by a German ba...

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